Thursday, May 31, 2012

In her vegan cookbook "The kind diet" Alicia Silverstone shares a great pizza recipe we often prepare in our own kitchen: Radicchio Pizza with Truffle Oil. Actually I don't like either of the components (radicchio is just so bitter and truffle oil so strong and predominant), but in this very composition it's genious.

Lately I tried a variety of Alicia's original recipe. Instead of heaping sliced radicchio on the pizza crust I took fresh spinach leaves and finely sliced red bell pepper.

I dressed the spinach and the bell pepper with salt, pepper and olive oil, scattered it on the pizza crust and then put it into the preheated oven at 200°C.

After about 15 to 20 minutes, when the crust has turned golden and the spinach is smooth with crispy tips, the pizza is ready. It is best when served immediately!

In case you like to prepare the original radicchio pizza, it is essential that you first toast the pizza crust, then you add the dressed radicchio only for the remaining 3 to 5 minutes until it is warm and just starting to wilt.

Saturday, May 19, 2012

I totally love to pass by Sylke John's flowershop "Blumenschnecke". I met Sylke a long time ago when she still worked in another flower shop. Now she has not only a loving husband but also a sweet little daughter, two super cute kittens and her own flowershop at the family's B&B. And happily she brought along all her creativity and sense for colours and surprises.

The little snailshells inspired her for the flowershop's name.

I initially dropped by just to get some peonies (my own ones in the garden are still a bit lazy- no surprise with the cold temperatures) and I left the shop with an armful of white and cream gillyflowers, some historical roses emanating a dazzling scent and all the deep red peonies there were.

About

My name is Bärbel. I love looking at beautiful things: colours, aesthetic food and story telling interiors, wild animals and rare porcelain.
With my Canon EOS D5 I hope to show what caught my eye.
For blog and photography inquiries:
baerbelspittler@gmail.com